Description
A creamy, zesty, and highly nutritious Mediterranean soup made with red lentils and fresh lemon juice.
Ingredients
1.5 cups dry red lentils, rinsed
1 large yellow onion, diced
3 cloves garlic, minced
1 large carrot, grated
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp smoked paprika
6 cups vegetable broth
1/4 cup fresh lemon juice
2 tbsp olive oil
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Sauté the onion in olive oil over medium heat until translucent.
Step 2: Add minced garlic and grated carrot, cooking for 2 more minutes.
Step 3: Stir in the cumin, turmeric, and paprika to toast the spices for 30 seconds.
Step 4: Add rinsed lentils and vegetable broth; bring to a boil.
Step 5: Lower heat and simmer covered for 20-25 minutes until lentils are soft.
Step 6: Partially blend the soup with an immersion blender if a creamier texture is desired.
Step 7: Stir in fresh lemon juice and season with salt and pepper.
Step 8: Serve hot garnished with parsley and lemon slices.
Notes
Use an immersion blender for a smoother consistency. Always use fresh lemon juice for the best flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
